Ingredients: |
Ingredients: 2 thyme sprigs
1 rosemary sprig
1 bay leaf
1 bunch fresh flat-leaf
parsley
2 pounds’ bone-in chicken
breasts, deboned
2 tablespoons blended
olive oil
1 onion, diced
2 garlic cloves, minced
2 celery stalks, chopped
1/2 cup red cooking wine
1/2 cup low sodium chicken
broth
1 (28-ounce) can chopped
tomatoes
1/2 cup Castelvetrano
olives, halved
1/4 cup capers, drained
1 bunch fresh basil, leaves
torn or roughly chopped
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Directions: |
Directions:1. Make herb bundle: With cooking string, tie thyme
sprigs, rosemary sprig, 3-4 parsley stems and bay leaf
into a bundle.
2. Debone chicken breasts. Save bones.
3. Heat two tablespoons of oil in a large non-stick skillet
(with lid) over medium-high heat.
4. Season chicken breasts with salt and pepper. Place
skin side down in pan and cook approximately 4
minutes or until golden. Flip chicken over and brown
the other side approximately 3 minutes. Set breasts
aside.
5. Add bones to pan and brown on both sides, remove
and set aside with chicken breasts.
6. Add onion, garlic and celery to the pan and cook until
beginning to soften 3-5 minutes.
7. Add the red wine, deglaze pan by scraping up the
bits stuck to the bottom of the pan. Reduce the wine
by half.
8. Add broth, chopped tomatoes, olives, and capers.
Bring to boil, and then reduce to simmer.
9. Add bones, cover with lid and simmer 20 minutes.
10. Uncover, add chicken breasts skin side up, and
simmer until chicken is cooked through and sauce
slightly thickens, approximately 8-10 minutes.
Remove and discard herb bundle and bones.
11. Taste, and adjust seasonings with salt and pepper. If
tomatoes are bitter, add 1/2 teaspoon of sugar to
sweeten.
12. Garnish with torn fresh basil leaves and minced
parsley. |
This recipe for SICILIAN CHICKEN is from